CHOCOLATE GUINNESS CAKE RECIPE - NYT COOKING
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Provided by Nigella Lawson
Total Time 1 hours 15 minutes
Yield One 9-inch cake or 12 servings
Number Of Ingredients 13
Steps:
- For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
- In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
- For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
- Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Nutrition Facts : @context http//schema.org, Calories 511, UnsaturatedFatContent 8 grams, CarbohydrateContent 66 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 15 grams, SodiumContent 358 milligrams, SugarContent 46 grams, TransFatContent 0 grams
CLEMENTINE CAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
Provided by Nigella Lawson : Food Network
Categories dessert
Total Time 2 hours 50 minutes
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Yield 1 (8-inch) cake
Number Of Ingredients 5
Steps:
- Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
- Preheat the oven to 375 degrees F.
- Butter and line an 8-inch springform pan with parchment paper.
- Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
- Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
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CHOCOLATE GUINNESS CAKE RECIPE - NYT COOKING
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 511 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 511 per serving
- Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
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- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
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